Today, I propose making a traditional dish: Meatloaf, which reminds me of my childhood. My mom used to make it, and we would pair it with mashed potatoes. This time, I chose to accompany it with Rustic Oven-Baked Potatoes. Iron consumption is very important, and we know that meat is...
Ingredients
For the Meatloaf
ground beef1 1/2kg
slices white sandwich bread (crust removed)4
milk1cup
garlic, minced2clove
parsley, chopped1bundle
medium onion, chopped1
medium bell pepper, chopped1
eggs2
Salt, to taste
Pepper, to taste- Crushed chili pepper, to taste
ketchup1cup
For the Potatoes
- Olive oil, as needed
medium potatoes3- Rosemary, as needed
Nutrition (per serving)
Calories
621.0kcal (31.05%)
Protein
45.3g (90.54%)
Carbs
12.2g (4.45%)
Sugars
7.4g (14.74%)
Healthy Fat
21.6g
Unhealthy Fat
19.4g
% Daily Value based on a 2000 calorie diet
How to make Meatloaf with Rustic Oven-Baked Potatoes
Meatloaf
- Step 1
In a large bowl, soak the bread in the milk. Mash it well with a spoon until it forms a paste.
- Step 2
Add the ground beef, garlic, parsley, onion, bell pepper, salt, spices, eggs, and three tablespoons of ketchup. Mix everything thoroughly with your hands until well combined.
- Step 3
Transfer the mixture to a medium-sized baking dish and shape it into an oval loaf with your hands.
- Step 4
Using a spatula, cover the top of the meatloaf with the remaining ketchup.
Potatoes
- Step 1
Without peeling the potatoes, cut them into wedges (similar to orange slices).
- Step 2
Place the potato wedges in the baking dish alongside the meatloaf. Drizzle them with olive oil and sprinkle with rosemary.
Cooking
- Step 1
Bake in the oven for approximately 1 1/2 hours, or until the meatloaf develops a golden crust and, when pierced, the juices run clear.
- Step 2
If the meatloaf browns too quickly at the beginning, cover it with aluminum foil while cooking.
Nutrition (per serving)
Nutrition (per serving)
Calories
621.0kcal (31.05%)
Protein
45.3g (90.54%)
Carbs
12.2g (4.45%)
Sugars
7.4g (14.74%)
Healthy Fat
21.6g
Unhealthy Fat
19.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a juicier meatloaf, avoid overmixing the ingredients as it can make the meatloaf dense.
If you prefer a spicier kick, add more crushed chili pepper to the meatloaf mixture.
Use fresh rosemary for the potatoes to enhance the flavor.
Let the meatloaf rest for 10 minutes after baking to make slicing easier.
FAQS
Can I use a different type of meat for the meatloaf?
Yes, you can substitute ground beef with ground turkey, chicken, or pork, but the flavor and texture may vary.
Can I make the meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and shape it in advance. Store it in the refrigerator for up to 24 hours before baking.
What can I use instead of ketchup for the topping?
You can use barbecue sauce, tomato paste, or a mixture of mustard and brown sugar as an alternative to ketchup.
How do I know when the meatloaf is fully cooked?
The meatloaf is done when the internal temperature reaches 160°F (71°C) and the juices run clear when pierced.
Can I peel the potatoes before baking?
Yes, you can peel the potatoes if you prefer, but leaving the skin on adds a rustic texture and flavor.
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